Sticky rice is a food common core in the north and northeast. Also known as kao niow, traditionally eaten with your hands and rolled into small balls, about the size of a bite. The dipping sauce for meat, fish or vegetables often accompanies this “sweet rice”. Unlike non-glutinous rice, sticky rice must be specially prepared to retain its dense and chewy texture.
Rinse the rice two or three times. Continue rinsing until the water runs clear.
Place the rice in a medium sized bowl. Cover with enough water and is two or three inches (5.08 to 7.62 cm) above the rice.
Soak the rice for four hours. You will see that the beans expand in size and break easily with your fingers.
Drain the rice and spread it evenly in a shallow dish.
Fill a steaming pot with 1 1/2 inches (3.81 cm) of water. Place the rack in the top of the pot and put the dish with rice on it.
Steaming rice over medium heat for an hour and half. The grains become translucent when they are made.
Rice served temperature environment.